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Recipes
Chopped Lamb Steak w/ Garlicky Spinage
By Shaylie
1. Heat a medium skillet over moderately high heat
- 1/2 pound spinach, stems discarded and leaves rinsed
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- 1 small red onion, finely diced
- 1-1/2 pounds ground lamb
- 2 tablespoons dry red wine, preferably Pinot Noir
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cinnamon
- Kosher salt and freshly ground
- black pepper
- 1 large garlic clove, minced
- 4 slices of peasant bread
- 4 ounces fresh goat cheese, cut into 4 pieces
- Marjoram leaves, for garnish
Pat's BBQ Glazed Corn
By Shaylie
Peel corn down to the end, but do not remove the husk from the cob
- 4 ears corn, not husked
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 2 garlic cloves, chopped
- 1/8 teaspoon hot red pepper flakes
- 1 tablespoon brown sugar
- 2 tablespoons honey
Pork Chops with Beer Brine
By Shaylie
Combine 2 cups water, beer, 1/4 cup coarse salt, sugar, and molasses in large bowl
- 2 cups water
- 2 cups dark lager beer
- 1/4 cup coarse salt
- 1/4 cup maple syrup
- 1/4 cup molasses
- 1 cup ice cubes
- 6 1- to 1 1/4-inch-thick center-cut bone-in pork chops
- 3 teaspoons garlic powder
- 3 teaspoons coarsely ground black pepper
- 2 teaspoons salt
- 2 teaspoons dried sage leaves
Dairy-Free Chocolate Coconut Ice Cream
By Shaylie
1.Set a fine-mesh sieve in a large bowl set over a bowl of ice water
- 3 cups unsweetened coconut milk
- 3 tablespoons agave syrup
- 1-1/4 cups sugar
- 2/3 cup unsweetened cocoa powder
- 3 large egg yolks
- 1 tablespoon pure vanilla extract
- 1/2 cup unsweetened coconut flakes
vStuffed Pork Tenderloins with Bacon and Apple-Riesling Sauce
By Shaylie
Needs editting against original Debra Whiting, the chef and co-owner of Red Newt Winery Bistro in NewYork's FinÂ...
- PORK
- 1 tablespoon extra-virgin olive oil
- 1 cup minced onion
- 3/2 pound pork breakfast sausage, casings removed
- 1 Granny Smith apple—peeled, cored and cut into 1/2-inch dice
- 1 garlic clove, minced
- 1/2 teaspoon chopped thyme
- 1/2 teaspoon chopped sage
- 3/4 cup finely chopped collard greens (2 large leaves, stemmed)
- 4 ounces fresh goat cheese, at room temperature
- Kosher salt and freshly ground pepper Two 1-pound pork tenderloins
- 6 slices of bacon
- SAUCE
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove, minced
- 1 Granny Smith apple—peeled, cored and cut into 1/2-inch dice
- 3 cup apple cider
- 3/2 cup dry Riesling
- 1 cup chicken stock or low-sodium broth
- 3/2 teaspoon chopped sage
- 1/2 teaspoon chopped thyme
- Kosher salt and freshly ground pepper
vWatermelon Martinis
By Shaylie
One of the sweetest tastes of summer also makes a refreshing grown-up cocktail!
- 4 cups of watermelon (with the rinds, seeds removed)
- 1 cup lemon vodka
- 1/2 cup cointreau or triple sec
- 2 limes, squeezed
- 1 cup of ice cubes
- 1 tablespoon sugar (or sugar substitute)
- Garnish; pieces of watermelon, lime, sugar cane
Tandoori Chicken
By Shaylie
We prefer this dish with whole-milk yogurt, but low-fat yogurt can be substituted
- 2 tablespoons vegetable oil
- 6 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
- 2 tablespoons grated fresh ginger
- 1 tablespoon garam masala (see note)
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 cup plain whole-milk yogurt (see note)
- 4 tablespoons juice from 2 limes, plus 1 lime, cut into wedges
- 2 teaspoons table salt
- 3 pounds bone-in, skin-on chicken parts (breasts, thighs, drumsticks, or mix with breasts cut in half), skin removed and trimmed of excess fat
Super Soup
By Shaylie
Saute beef and onions in olive oil
- 2 pounds lean beef
- 1 large onion
- 2 talbespoons olive oil
- 1 cup water
- 2 cloves garlic, chopped
- 1 cup carrots, chopped
- 1 cup zucchini, chopped
- 1 cup celery, chopped
- 1 green pepper, chopped
- 3 medium tomatoes, chopped
- 3 cups cabbage, shredded
- 1/2 teaspoon salt
- Sugar, to taste
- Rosemary, to taste
- Basil, to taste
- Thyme, to taste
- Pepper, to taste
- 3 cans beef broth
Barley and Roasted Squash Pilaf
By Shaylie
Toasting barley in butter before simmering it in stock brings out its nutty flavor
- 4 cups peeled, diced (1-inch)
- butternut squash (1-1/2 pounds)
- 17 small peeled shallots, 1 minced
- 12 small sage leaves
- 2 tablespoons extra-virgin olive oil Salt and freshly ground pepper
- 3 tablespoons unsalted butter
- 2 cups pearl barley (14 ounces)
- 8 cups Turkey Stock or
- chicken stock
- 1-1/2 cups vacuum-packed whole, roasted peeled chestnuts (about 9 ounces), coarsely chopped
- 2 tablespoons chopped parsley
vBacon-Wrapped Halibut with Shredded Brussels Sprouts and Mashed Potatoes
By Shaylie
1. In a large pot, cover the potatoes with water and bring to a boil
- 1 1/2 pounds small new yukon gold potatoes, halved
- Salt and peper
- Four 6-ounce pieces halibut fillet
- 2 teaspoons Old Bay seasoning 4 slices smoky bacon
- 2 1/2 tablespoons vegetable oil
- 1 pound brussels sprouts, shredded
- 1 large shallot, thinly sliced 1/2 red bell pepper, chopped
- 2 cloves garlic, finely chopped A few sprigs thyme chopped 3/4 cup thicken stock
- 1 tablespoon butter, cut into pieces
- A few sprigs tarragon, chopped 1/2 cup sour cream
- 1/2 cup chopped chives
- 1 lemon, cut into 4 wedges